Prep time: 45 mins
Cooking time: 30 mins
380g basmati rice
550g lamb mince, lean
1 medium sized onion, sliced
1 tsp coriander seeds
1 tsp peppercorns
4 black cardamoms
½ tsp fennel seeds
½ tsp cloves
4 green cardamoms
2 tsp cumin seeds
2 ½ tbsp ghee, melted
1 tbsp ginger paste
1 tbsp garlic paste
2 small green chillies, finely chopped
2 ½ tsp salt
1 tsp garam masala
1 tsp cumin powder
2 bay leaves
3 tbsp fresh coriander, finely chopped
bay leaf, extra for garnish (optional)
raita to serve with, optional
One Pot Keema Pilau
Begin with washing and soaking the rice for about 30 minutes.
Melt the ghee in a sauté pan or saucepan and add cumin seeds, cook for 1 minute.
Add in the coriander seeds, peppercorns, black cardamom, fennel seeds, cloves, bay leaves and green cardamom and cook for 30-40 seconds.
Add the sliced onions and cook until light brown.
Add ginger and garlic paste and green chilli paste and cook for 1 minute.
Add the lamb mince to the pan and start bashing the mince so it separates, cook for 5-6 minutes on a medium heat until the mince is about 70 percent cooked.
As the lamb will have released fat liquid, you will need to strain the mixture.
Once strained put back on to the heat and add the strained rice to the pan, cook for 1-2 minutes.
Measure out the water needed for the rice and add the garam masala, cumin powder and salt to it.
Add the spiced water to the rice and keema and put on a medium to high heat and mix occasionally, stirring gently.
Once the water has almost disappeared, sprinkle the coriander over the rice and cover with two sheets of foil, lower the heat and cook on the lowest heat for 2 minutes before taking off the heat.
Leave the pilau covered for 15-20 minutes before removing the foil and opening up the rice using a wooden spoon to gently lift and shake the rice, being careful not to break the rice grains.
Garnish as desired, serve with raita and enjoy.